Grilled Chicken Salad with Creamy Greek Style Vinaigrette

This is a Sponsored post written by me on behalf of Pompeian for SocialSpark. All opinions are 100% mine.

   

Did you know that May, in addition to being a lovely spring weather month, is also National Salad Month and National Vinegar Month.  I'd say this calls for a salad!  It's also right around this time that I stop craving hot soup to warm me up and start craving the fresh veggies I see in the market.  Dinner salads with some grilled chicken, a sprinkling of good cheese and a great dressing are just my style.

To help celebrate this month, the folks at Pompeian sent me a bottle of their rich, dark balsamic vinegar.  I absolutely love the aroma of it and have been known to just pour it plain over salad.  But this time I decided to spend an extra couple of minutes and create a dressing.  I love creamy dressings and the wonderful flavor and aroma that a touch of oregano brings to vinaigrette.  Drizzled over my grilled chicken and the plump tomatoes I found at the farmer's market, it was the perfect warm weather dinner.  If soup is my winter food obsession, I think I just found the summer version.  Enjoy!









Ingredients
3 Cups assorted salad greens
1 Tomato, diced
1/4 Red onion, diced
1/2 Cup crumbled feta cheese
1 Chicken breast, grilled and sliced   

Dressing:
2 Tablespoons Pompeian olive oil
2 Tablespoons Pompeian Balsamic Vinegar
1 Teaspoon mustard
1 Tablespoon mayonnaise
1 Clove garlic, peeled and minced
1/4 Teaspoon dried oregano
1 Teaspoon chopped chives
Salt & pepper to taste

Add all the dressing ingredients to a bowl and whisk until combined.  You can add the ingredients to a jar with a tight fitting lid (like a Ball canning jar) and shake vigorously until the dressing comes together.

Assemble your vegetables on a plate, top with the grilled chicken and the crumbled cheese and pour the dressing over.  Makes 2 servings.



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